MILIX.AI / PROTOCOLS / METHOD DOSSIER
MILIX craft pasta (PST-ROOT) is 48 ILS / 500 g frozen because every batch follows measurable craft parameters: Living Grain milling, pasta temperature at the bronze die exit — not above 32 °C, shock freezing (air down to −40 °C, product core −18 °C), and steel-disc milling without stone dust. This page explains the method.
Readouts on this site are DEMO HUD values from production specs — not a live IoT feed.
PST-ROOT is frozen pasta at 48 ILS / 500 g. We compete on process transparency, multilingual precision storytelling, and WhatsApp VIP ordering — craft FoodTech from Pardes Hanna-Karkur, not another generic grocery SKU.
Grain is milled in-house and processed immediately so volatile oils do not oxidize on a warehouse shelf. The bran and germ stay in the nutrient-dense matrix instead of being stripped for shelf life.
Immediate mill→dough · zero-oxidation window
Food-grade steel discs dissipate heat fast and leave zero micro-abrasive stone dust — purity that supports Living Grain pasta and bakery flour.
Steel disc · no stone dust · mill target <28°C
Bronze dies create the micro-rough surface that holds sauce. Pasta temperature at the bronze die exit — not above 32 °C — protects proteins from thermal degradation — measurable craft, not marketing adjectives.
Bronze die · pasta exit ≤32 °C · sauce adhesion surface
Shock freezing locks structure after the bronze die: air down to −40 °C, product core −18 °C — so texture survives cold-chain logistics.
Air −40 °C · core −18 °C · cold-chain ready
SMK-SAL (smoked salmon, coming soon) and BKR-SD (rye sourdough) share craft discipline: humidity and temperature windows as production specs. Same honesty about DEMO HUD vs live IoT.
Smoked salmon (soon) · rye sourdough · steel-disc flour
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